Green Chili Pork Stew over Tomatillo Rice

Green Chili Pork Stew is thick and rich in flavor with a deliciously warm kick. It can be made in a crockpot or simmered on the stove. Either way, you’re going to love this spicy pork stew. Served over Tomatillo rice makes it a complete meal.

Green Chili Pork Stew is one of those recipes that I created on the fly. I wasn’t quite sure what I was going for, but what I ended up with is an amazing thick pork stew that’s become one of our favorite recipes.

I had a can of tomatillos in my cupboard that I’d bought for a recipe that I wanted to try.

By the time I got around to it, I couldn’t remember where I saw the recipe or what it even was!

Do you do this? Is kitchen ADD a thing?

I put this can to one amazing use, and I’m 100% sure that they’re just as delicious (or more so) in this easy Pork Stew recipe than in the recipe that hasn’t resurfaced.

Cooking in layers and giving each step it’s own love and attention and really makes a big difference when it comes to flavor.

Helpful Tips

This pork and green chili stew recipe can be a little time consuming so you could put this recipe (minus the rice) in a crockpot and just let it cook away while you’re at work or chasing after the family.

Spicy Pork Stew freezes very well in an air-tight container.

Tomatillo rice can be mixed into the pork stew and frozen together or frozen separately.

What kind of Green Chili’s work in Green Chili Pork Stew!

I used Poblano Chile peppers. Poblano peppers are a mild green pepper. You can also use an Anaheim Chile or Hatch Green Chili. They are similar in heat.

The heat of green chiles is rated by “Scoville Heat Units” The higher the rating the hotter the chile. You can have two of the same peppers and they can vary in heat.

Some chiles are rated over 1,000,000! The green chili’s in this recipe is 500-2500.

Feel free to throw in a couple of jalapeno peppers for a little more spice. Jalapenos are rated 2500-8000 but are a smaller pepper. Like most peppers, most of their heat is in the seeds and ribs. Remove them if you don’t want a lot of heat or keep them in if you like it spicy.

Do you have to remove green chile pepper skins?

If you don’t roast the green chili pepper, you don’t have to remove the skin.

Roasting the pepper blisters the pepper and creates a paper-like skin. It’s edible but the texture isn’t desirable.

Ancho tortilla straws are so fun. I love using these over the pork stew like you would a cracker. Leftovers are delicious over a taco salad too. Instructions are listed in the recipe card.

Tortilla straw tip: To make these straws puffy, you have to use uncooked tortillas. I love using our Jalapeno Tortilla recipe for this. If you don’t use uncooked tortillas, you will have flat tortilla strips. They’re delicious too and can be made the same way.

If you like this recipe, I think you’ll like these too

Products that I use to make Green Chili Pork Stew

Dutch Oven – I have several enameled cast-iron dutch ovens. I started out with a few that cost about 4 times what this one does and it’s my favorite! I make my sourdough bread in it and it’s perfect for soups, stews, and so many other things. It cleans up like a dream too!

Cutting Board – I use a plastic cutting board for meat so I can sanitize it in the dishwasher. I like the juice groove when cutting meat too.

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️

Tomatillo Rice

Tortilla Straws

2tortilla shellsraw (uncooked) variety.

Ancho chili powder

Salt

Non-stick cooking spray or oil

Instructions

Puree tomatillos with juice. Measure out 1 1/2 cups and set aside.

Drizzle a large (7 – 9 quart) dutch oven or stock pot with olive oil. Heat over medium-high and cook cubed pork in batches. Salt and pepper each batch. Be sure not to crowd. Brown each side and transfer to a plate or bowl.

Add pork back to the pan and add pureed tomatillos (*all but 1 1/2 cups) chicken stock (*all but 1 cup), and diced tomatoes. Salt and pepper to taste.

Simmer for 1 hour. Add corn and beans and simmer for an additional 30 minutes.

Tomatillo Rice

Add 1 1/2 cups pureed tomatillos and 1 cup chicken stock to a saucepan. Bring to a boil. Add rice and two teaspoons of butter. Cover and reduce heat to a simmer. Cook 35 to 40 minutes or until liquid is almost absorbed. Remove from heat and allow to sit for 5 minutes. Rice will continue to absorb liquid as it sits.

Tortilla Straws

Preheat the oven to 400 degrees F. Spray both sides of each tortilla with non-stick cooking spray or brush with oil. Sprinkle with ancho chili powder and salt. Cut into strips (a pizza cutter works great). Place tortilla strips on an oiled baking sheet and bake for 5 minutes or until lightly browned.

Serve Poblano Pork Stew over rice. Top with garnishes and tortilla straws.

Notes

Tomatillo Rice recipe can be made in an instant pot as demonstrated here.

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Oh my all of these flavors sound sooooo good together. And I have TOTALLY done the same thing, buying something for a recipe and totally forgetting about it! I have a jar of maraschino cherries in my pantry right now for the same reason! 😉 Can’t wait to try this one, Julie! It’s making my mouth water!

We got a TON of peppers in our veggie delivery this week. This delicious recipe came at just the right time, Ive already got everything ready to give it a whirl! (yes, can you tell how excited I am??!!)

OMG I am so into Mexican food right now and this looks so delicious! Tomatillo rice? I can’t wait to give that a try. I have had cilantro rice but too much cilantro and it tastes like soap. This will be a great alternative as long as I can cook the tomatillos correctly:)

I do that all the time Julie… I find items that were bought for something and have no idea what it was for…. but this sounds like a great success from a stray can! I especially love the straws you made! Im so making those very soon!

Ooh, just love everything about this, that tomatillo rice and those puffy straws! I am also guilty of kitchen ADD, I have on more than one occasion bought ingredients for a recipe and then never made it. So you have me beat, because you not only used your ingredients but you turned them into something amazing!

Thank you Meghan! It doesn’t always work as you know, but I was pretty tickled about this rice, and those straws were a pleasant surprise too. I’d made them before but not with the uncooked tortillas. Happy cooking Meghan!

This sounds delicious. I do the same thing as far as buying ingredients for a dish I want to cook, then forgetting where I put the recipe or even what I originally intended to make. You do end up with a lot of odds and ends to spur creativity such as this.

How very pish posh with your tortilla straws Julie, that really set off the meal nicely! Loving all the flavors going on in your stew, I do have one question though. The first time I tried poblanos I fell in love with them, and my Mexican friend taught me to use tongs directly over the burner to char the skin, then cover it for a bit and peel the outer layer. She said it gave it that extra flavor, so I’ve always done my poblanos that way. So how did you use yours? By the sounds of it, just like green peppers? Don’t you just love the taste? I use them quite often now. I didn’t know tomatillos came in a can either. Educate us would you? 🙂 Love the rice flavors too.

Great questions Loretta. I always charred my fresh tomatillos too, but wasn’t sure how the canned ones would work. It isn’t really possible because they are packed in juice. I just pureed them and their flavor was amazing. Those straws were so easy, and you would have thought I gave John $100 bucks. He just loved the crunch that they gave this dish. That rice was so good Loretta. I have to say this recipe made up for a few of the fails that just didn’t ever make it to the blog.

Hi Julie! This looks delicious! I love cooking in layers too. Although not so much on weekdays when I’m exhausted from work and want to get dinner done in 5 min haha. But it really does make a difference! I can’t find tomatillos anywhere so I’ll order some online and try this out!

This just looks and sounds wonderful, Julie! I love all the ingredients. I didn’t know tomatillos came in cans either. I agree with you about layers of flavor. I love food where the taste changes while you’re eating it and you can detect a lot of different ingredients.. The tortilla straws are a really fun addition to the meal. Definitely pinning this recipe!

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